Karma (Sutra?) Cooking Latasha’s Kitchen

Latasha was featured in 'OutinPerth.com', a gay publication, in their Food and Wine section in an article called 'Dishy Dates' by Aja Styles  - Tuesday, 29 September 2009

Aja writes:

'We’ve all been burned by one relationship or another but when it’s time to risk jumping back into the frying pan, there may be something tasty waiting for us at the end. So whether you’re hoping to find a way to the heart through the stomach or just a food lover, there may be a culinary class with just the right ingredients to spice up your love life. There is also a relaxed drink or two to help lubricate the way! Meet some of the chefs and cocktail connoisseurs that are willing to help.'

Read the entire article at:

http://www.outinperth.com/index.php/life/food-life/dishy-dates

Brown Asafoetida or Yellow Asafoetida Powder

People sometimes say to me:

“I frequently get confused when a recipe calls for a small piece of brown asafoetida and some of my other recipes refer to it as yellow asafoetida powder. Is there a difference, what I should be looking for?”

and my answer is:

The former is a resin extracted from one of a few species of a giant fennel. It is available in four main forms; tears, block, pieces and powder. The tears, blocks and pieces range in colour from red to dark brown and are the strongest in flavour. The powdered version is generally mixed with edible starch and is available in yellow and brown colours, yellow being the milder version of the two due to wheat and turmeric added in.